Chicken Fricassee

This is an old Cajun classic that has a many variations. This is my version

Ingredients

1 onion, chopped

2 cloves garlic, chopped

1/2 bell pepper, chopped

1/8 tsp cayenne

1/4 tsp black pepper

1/2 tsp onion powder

1 tsp McCormick Season All

2-4 chicken breasts

1/3 jar Savoie's roux

12 little red potatoes, peeled and cubed

6 eggs, boiled

2-4 cups water

3 cups cooked rice

Directions

Step 1

Prepare by chopping the bell pepper and onion, peeling and cubing the red potatoes, and boiling the eggs (see how to boil the perfect egg).

Step 2

Cut the chicken into bite size pieces. Sprinkle the chicken with a thin layer of cayenne, black pepper, onion powder and Season All (I'm liberal with my spices, adjust to your taste).

Step 3

In a heavy saucepan or cast iron pot, warm the roux over low to medium heat. If you can't purchase pre-made roux, make your own. There's also a microwave version.

Step 4

Stir the seasoned chicken in the hot roux and cook until you see the chicken turn white. Once that's done, add in your onions, bell peppers and red potatoes into the roux/chicken mixture. Over medium heat, stir until the onions and bell pepper get soft, and then add the chopped garlic.

Step 5

Once you have soft veggies and cooked chicken, gradually add 3 to 4 cups of water into the pot. Stir until the consistency is similar to a thick gravy or stew.

If you add too much water and the fricassee gravy is watery, no problem; just bring to a boil, stirring occasionally to keep from sticking, until you reach the desired consistency. If the fricassee is too thick, just add water.

Step 6

Now add your peeled boiled eggs and simmer over a very low heat for 20 to 30 minutes, stirring occasionally. While it's simmering, you can cook the rice.

The longer the fricassee simmers, the yummier it tastes. You may want to take a taste test to see if you want to add more spices. If you do taste test, use at least a tablespoon of the mixture, as spices tend to sneak up on you if you aren't used to them. Serve over rice.

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